Here's a good one...

Lobster and Asparagus Alfredo

One fresh or frozen lobster tail weighing 10 to 12 ounces
yields just the right amount of cooked meat for this richly
sauced pasta dish.

Ingredients
8 ounces fettuccine
1 cup asparagus, cut into 1-inch pieces or broccoli flowerets
1 cup sliced fresh mushrooms
2 tablespoons margarine or butter
6 ounces cooked lobster meat, cut into bite-size pieces
(about 1-1/4 cups)
2/3 cup half-and-half or light cream
3/4 cup shredded Parmesan cheese (3 ounces)
1/8 teaspoon coarsely ground black pepper
Dash ground nutmeg
Coarsely ground black pepper (optional)
Breadsticks (optional)

Directions:

Cook fettuccine according to package directions; drain. Set aside.

Meanwhile, in a large skillet cook asparagus or broccoli and
mushrooms in margarine or butter for 5 minutes or until just
tender. Add lobster and half-and-half or light cream; heat through.

Add cooked fettuccine to the skillet. Then add Parmesan cheese, 1/8-teaspoon pepper, and nutmeg. Toss until pasta is coated. If necessary, cook for 2 to 3 minutes until sauce is desired consistency. Serve immediately.

Sprinkle with additional pepper (or Marie Sharp's Hot Sauce ) and serve with breadsticks, if desired. Makes 4 servings.

ENJOY! MERRY CHRISTMAS!!

You cook, I'll be there!!!
YUMMMMM

LMAO
Send Lobster!...I'll cook!

I grow my own asparagus.....but then I have to wait until spring...and arent't the lobsters "rock lobsters" as they are in FL? Doesn't mean they're not any good, just different!
I love the recipe by the way! Thanks.